Balaleet
Ingredients
For the Noodles:
- 250 g Vermicelli pasta
- 100 g sugar
- 1 tsp. ground cardamom
- 2 pinches Saffron
- 2 tbsp. water
- 1 tsp. rose water
For the omelette:
- 4 eggs
- 1/4 tsp. salt
Others:
- Oil or Ghee/butter for frying
Instructions
For the Noodles:
- Mix saffron with water.
- Heat 1 tablespoon oil or clarified butter/ghee in a large saucepan.
- Add half of the noodles and fry on all sides over medium heat until golden brown. Keep turning the noodles with a spatula.
- Cover the fried noodles with enough water and bring it to boil.
- Add the remaining noodles and cook for about 3 minutes. Stir well. The pasta should be "al dente" and not too soft.
- Drain noodles.
- Heat 2 tablespoons of clarified butter/ghee.
- Add noodles and mix with th melted butter.
- Add suggar, cardamom, saffran water, rose water. Mix well.
- Set aside.
For the omelette:
- Mix eggs and salt.
- Heat some butter/ghee in a pan.
- Bake four omelettes.
Complete:
- Spread the noodles among four plates. Place a folded omelet on each plate.
- Serve immediately.
Notes
I especially like the noodles with a little cinnamon.
The omelette also tastes good if you add some chives to it.